Farinata (a classic Italian flatbread)
You can serve this rustic Italian flatbread just as it is, or top it with crostini-style toppings. Plain or fancy, the bread is surprisingly delicious.
Servings: 8
Ingredients
- 1 cup (150g) chickpea flour
- 1 1/2 cups (360g) plain water
- 1/2 teaspoon salt
- 1 tablespoon extra-virgin olive oil (plus more for the pan)
Instructions
- Tip the chickpea flour into a medium bowl. While whisking constantly, gradually add the water. Then whisk in the salt and the olive oil. Cover and refrigerate for at least 4 hours, or overnight.
- When you are ready to bake, preheat the oven to 480°F (250°C). Pour 2 tablespoons of extra-virgin olive oil into a 12-inch-diameter pizza pan, and use a brush to spread the oil all over the bottom and up the shallow sides of the pan. Whisk up the chilled chickpea batter, and then pour it into the pan. Use a wooden spoon or spatula to briefly mix the batter with the oil you've just added.
- Bake until the Farinata browns lightly on the top, and it pulls away from sides of the pan -- usually 20 minutes. Slide the bread onto a cutting board, and slice it into 8 wedges. Serve hot, warm, or even cold!